Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.

Stir in the almond extract until well combined.

In a separate bowl, whisk the flour, ground almonds, and salt.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cohesive dough forms.

Roll the dough into 1-inch balls; if using jam, flatten each ball, place a small dollop of jam in the center, and re-roll to seal.

Place the shaped cookies 1 inch apart on the prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack; while still warm, generously roll them in the remaining 1 cup of powdered sugar.

For an extra "snowy" effect, roll the cookies in powdered sugar again once they have completely cooled.